Ham, Leek and Gruyere Quiche

Name: Ham, Leek and Gruyere Quiche
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 10
Cuisine: Mediterranean, French, European
Ingredients: 1 pinch Pinch cayenne pepper; 1 Tbsp cornstarch; 5 larges eggs; 355 milliliters all-purpose flour, plus more for dusting; 237 milliliters shredded gruyere cheese; 237 milliliters diced honey-baked ham; 177 milliliters heavy cream; 10 servings Ice water, as needed; 1 teaspoons kosher salt; 2 larges leeks, white and light green parts chopped; 1 pinch Pinch nutmeg; 0 teaspoons cracked black pepper; 1 teaspoons salt; 2 Tbsps sour cream; 2 Tbsps unsalted butter; 10 Tbsps unsalted butter, chilled and cut into small cubes; 177 milliliters whole milk

Ham, Leek and Gruyere Quiche might be just the main course you are searching for. One portion of this dish contains roughly 13g of protein, 30g of fat, and a total of 401 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 10. Head to the store and pick up ice water, honey-baked ham, cream, and a few other things to make it today. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

For the crust: Preheat the oven to 375 degrees F. Pulse together the flour and salt in a food processor.

Ingredients you will need

Crust

All Purpose Flour

Salt

Equipment you will use

Food Processor

Oven

Add the chilled butter and pulse just until the butter is evenly distributed throughout.

Ingredients you will need

Butter

Add the sour cream and continue to pulse 2 to 4 more times until just incorporated.

Ingredients you will need

Sour Cream

Add 2 tablespoons of ice water at a time, pulsing after each addition, until the dough starts to hold together.

Ingredients you will need

Water

Dough

Add more water as needed. Turn the dough out onto plastic wrap and form it into a disc. Wrap the dough in the plastic wrap and let rest in the refrigerator 30 minutes.

Ingredients you will need

Dough

Water

Wrap

Equipment you will use

Plastic Wrap

Roll the dough on a floured surface into a 12-inch circle about 1/4-inch thick.

Ingredients you will need

Dough

Roll

Roll up the dough using a rolling pin, and gently lift and place it over a deep, 10-inch tart pan. Gently press the dough into all the crevices and trim the overhang to 1/2-inch. Crimp the edges for a decorative finish and use the trimmed dough to patch any holes. Dock the bottom of the crust with a fork to keep it from puffing up, line with parchment paper and add dried beans to act as pie weights.

Ingredients you will need

Dried Beans

Crust

Dough

Roll

Equipment you will use

Baking Paper

Rolling Pin

Tart Form

Place on a large baking sheet and bake until the crust begins to brown, 20 to 30 minutes.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Oven

Remove the parchment and dried beans. For the custard: Melt the butter in a large saute pan over medium heat and saute the leeks until they soften and begin to caramelize, stirring occasionally, 8 to 10 minutes.

Ingredients you will need

Dried Beans

Custard

Butter

Leek

Equipment you will use

Frying Pan

Remove from the heat, cool and reserve.

Whisk the cream, milk, cornstarch, salt, pepper, cayenne, nutmeg and eggs in a large mixing bowl. Scatter the leeks evenly over the bottom of the crust. Top with the cheese and ham.

Ingredients you will need

Corn Starch

Ground Cayenne Pepper

Cheese

Nutmeg

Pepper

Cream

Crust

Leek

Egg

Milk

Salt

Ham

Equipment you will use

Mixing Bowl

Whisk

Pour the custard over the top and place in the oven on a large sheet tray.

Ingredients you will need

Custard

Equipment you will use

Oven

Bake until the center is set and the crust is golden brown, 40 to 45 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Let cool on a wire rack.

Equipment you will use

Wire Rack

Serve warm or at room temperature.

Equipment

Ingredients

Servings:

1pinch

Pinch cayenne pepper 1Tbsp

cornstarch 5larges

eggs 355milliliters

all-purpose flour, plus more for dusting 237milliliters

shredded gruyere cheese 237milliliters

diced honey-baked ham 177milliliters

heavy cream 10servings

Ice water, as needed 1teaspoons

kosher salt 2larges

leeks, white and light green parts chopped 1pinch

Pinch nutmeg 0teaspoons

cracked black pepper 1teaspoons

salt 2Tbsps

sour cream 2Tbsps

unsalted butter 10Tbsps

unsalted butter, chilled and cut into small cubes 177milliliters

whole milk

Recommended wine: Bordeaux, Champagne, White Burgundy

French on the menu? Try pairing with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Calvet Cremant de Bordeaux Brut rosé with a 4.7 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.